Gnocchi Tomato Bake Food

GNOCCHI & TOMATO BAKE

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

ONE-POT CHEESY TOMATO AND GNOCCHI BAKE

Steps:

• Heat the olive oil in a heavy-based ovenproof casserole. Add the onion and garlic, then cook over a medium heat for 6-8 minutes. Add the aubergine, and cook for a further 10 minutes, stirring occasionally.
• Heat the oven to 220°C/200°C fan/gas 7. Stir in the peppers and basil, then cook for 5 minutes more. Add the passata and stock pot dissolved in 200ml boiling water. Stir well, then pour into the casserole.
• Stir in the gnocchi, top with mozzarella, then bake for 15-20 minutes until golden. Scatter over a few more basil leaves to serve.

BAKED GNOCCHI CASSEROLE IN CREAMY TOMATO SAUCE

Steps:

• Preheat oven to 350°F.
• Cook gnocchi according to packet directions. Drain and transfer to 1.5 quart baking dish.
• Heat oil in a skillet over medium-high heat. Add garlic and onion, cook for 1 ½ minutes.
• Add marinara sauce. Turn heat down and bring to simmer. Stir through cream and Seasonings, if using.
• Pour over gnocchi. Stir to spread out. Top with cheese. Bake for 20 minutes or until cheese is melted and golden.
• Garnish with basil leaves if desired and serve immediately.

NEIL PERRY'S POTATO GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• 1. For the tomato sauce, place a saucepan over medium heat and add olive oil. When hot, add the garlic and salt and cook to soften; don't colour or burn. Add the tomato and raise the heat, cooking until the sauce thickens. Tear the basil leaves and fold through; check seasoning and add pepper. 2. For the gnocchi, preheat oven at 150C fan-forced (170C conventional). Scrub potatoes under cold, running water to remove excess dirt, then wrap each potato individually in foil and roast for an hour or until cooked through; test with a skewer or paring knife. 3. Working quickly, remove foil, then peel away the potato skins using the back of a paring knife; you'll likely need a clean tea towel to hold the potato so you don't burn your fingers. 4. Crush the warm potato flesh by passing through a mouli or potato ricer or using a handheld masher, then set aside to cool. Later, sift the flour over the potato, sprinkle over the nutmeg, add salt and then rub ingredients together using your fingertips. This will ensure the ingredients are evenly combined; you don't want it to be gluey. 5. Bring dough together into a ball, then divide into four portions and roll each into a sausage of approximately 2cm diameter. Cut each sausage into 2cm lengths to form individual gnocchi. If not cooking them straight away, arrange a single layer on a tray and freeze; later, tip frozen gnocchi into an airtight container or bag and return to freezer until ready to cook. 6. Cook gnocchi (freshly prepared or frozen) in boiling salted water until they float to the top, then remove with a slotted spoon, place in 4 pasta bowls and dress with the tomato sauce. Drizzle with extra-virgin olive oil and serve immediately with freshly grated parmesan. *Sebago are generally sold as "old potatoes" covered in dirt - and are ideal for making gnocchi. The dirt protects the potato from light and, ultimately, deterioration. Make sure they're firm, not spongy. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now

SHEET PAN GNOCCHI WITH CHERRY TOMATOES AND MOZZARELLA (30 MINUTE DINNER)

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• Open the package of gnocchi and dump the whole thing on the sheet pan.
• Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
• Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
• Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don't need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there!
• Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
• Roast at 450 for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
• Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don't want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
• Garnish with fresh basil and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

Steps:

• Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
• Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

BAKED GNOCCHI WITH TOMATO AND BASIL

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).
• Heat 2 tablespoons oil in a large heatproof nonstick skillet over medium-high heat. Saute gnocchi until lightly browned, about 4 minutes. Transfer to a plate.
• Heat the remaining oil in the same skillet. Add onion; cook and stir until onion is softened, about 3 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water; cook until slightly thickened, about 5 minutes.
• Place gnocchi back in the skillet; add basil. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5 to 7 minutes. Sprinkle mozzarella cheese on top.
• Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.

GNOCCHI IN TOMATO CREAM SAUCE.

Steps:

• Chop the onion, carrot and celery.
• Melt the butter in a large frying pan or pot and add the onion, carrot and celery.
• Cook until tender, about 10 minutes.
• Preheat oven to 425 fahrenheit (210 celsius).
• Add the tomatoes,including the juice,to the pan along with salt and pepper.
• Simmer for about 30 minutes until thickened.
• Don't forget to stir occasionally.
• Put in the blender and puree.
• Pour it back into the pan, remove from the heat and stir in cream and nutmeg.
• Season to taste.
• Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.)
• Bake in preheated oven until very hot and starting to brown on top.
• About 7-10 minutes.
• Serve immediatly, sprinkled with parsley.
• The sauce can be made a day ahead up until adding the cream.
• Only add the cream and bake just before serving.
• This makes a great and very tasty vegetarian dish or side dish.
• I like to make it with spinach gnocchi.
• Serve with bread to mop up the delicious sauce.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

GNOCCHI & TOMATO BAKE (WITH FREEZING INSTRUCTIONS)

Steps:

• Heat grill / broiler to high.
• Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.
• Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.
• Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.
• Season, stir through the basil, then transfer to a large ovenproof dish.
• Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.
• This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

BAKED GNOCCHI WITH TOMATO & BASIL

Steps:

• Preheat the oven to 425F and place the rack in the middle.
• Cook the gnocchi in boiling water according to the package instructions. Reserve ½ cup of cooking water. Rinse the cooked gnocchis with cold water.
• In a big oven proof skillet (about 11 inches), sauté the onion with butter for 6-7 minutes. Add garlic and red pepper flakes and cook for another minute. Season well. Add the sun-dried tomato pesto, tomato sauce, cream cheese, cooking water and fresh basil. Stir to combine and cook for 2 minutes. Gently fold the cooked gnocchi.
• Garnish with mozzarella cheese on top and bake for 20-25 minutes. Let it rest for 5 minutes. Top it with fresh basil leaves.